New Orleans BBQ Shrimp – Complements of Chef John Reason, Consultant Chef of Delcambre Market Health & Wellness

Melt half of the butter in a large skillet over medium heat.
Add onion and cook slowly until brown.
Add minced garlic, thyme, oregano & rosemary.
After about a minute, pour in the beer. Increase heat and simmer until sauce reduces by half, about 5-6 minutes.
Once reduced, pour in lemon juice, hot sauce, Worcestershire sauce, cajun maispalm, and parsley.
Reduce heat back to medium. Gently add shrimp and cook for 3-4 min, or until fully cooked.
Turn off heat, and add remaining butter. Serve with baguette bread.